Cilantro Lime Shrimp Skillet


  • 1 lb. Raw Large Shrimp peeled and deveined
  • 3 tsp. Garlic minced
  • 2 tbsp. Olive Oil
  • ½ tsp. Red Pepper Flakes
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • 2 cups Chicken Broth
  • 1 cup Uncooked Jasmine Rice
  • 15 oz. can Black Beans drained and rinsed
  • cup Fresh Cilantro chopped
  • 2 Limes quartered for squeezing


  • In a large skillet, heat the olive oil over medium-high heat. Sauté the minced garlic for a minute. Add the raw shrimp to the pan, season with salt, pepper and red pepper flakes. Sauté shrimp on both sides (about 5 minutes total) until cooked through and pink all the way through. Remove shrimp from pan.
  • Using the same pan (without rinsing it!) add the chicken broth and uncooked rice. Bring to a boil, then reduce to simmer and cover. Cook for about 15 minutes or until rice is cooked through. (Make sure to keep an eye on it so rice doesn’t boil over in the shallow skillet!)
  • When rice is cooked, add in the cooked shrimp, rinsed black beans, chopped cilantro and juice of 1 lime. Season with additional salt and pepper if desired. Served garnished with more chopped cilantro and lime wedges.